We can't get enough of Ree's Pretzel Dogs

By Food Network · 150 min

Ingredients

Instructions

1. Preheat the oven to 425°F. Spray a sheet pan with cooking spray. Bring a 4-quart pot of water to a boil.
2. Roll one thawed dough ball into a long, thin rope about twice the length of a hot dog.
3. Starting at one end and tucking in the open end, coil the dough around the hot dog without pulling it too tight. Leave the hot dog's end exposed and tuck the other end of the dough under.
4. Repeat to wrap the remaining hot dogs.
5. Slowly add the 1/4 cup baking soda to the boiling water so it doesn't boil over.
6. Lower one wrapped hot dog at a time into the water and boil for 30 seconds, moving it around so it cooks evenly. If the dough comes loose, fix it after removing.
7. Transfer each hot dog to the prepared sheet pan.
8. Brush the dough with the beaten egg, sprinkle with 1 teaspoon pretzel salt, and bake 10 to 12 minutes, until deep golden like a pretzel.
9. Heavenly Maple Mustard (for serving): mix 1/2 cup mayonnaise and 1/2 cup grainy brown or Dijon mustard in a bowl, add 1/4 cup maple syrup, 1 teaspoon paprika and 1/2 teaspoon kosher salt, stir until combined, then jar and refrigerate up to 2 weeks.
10. Refrigerator Pickles (for serving): slice 2 English cucumbers about 1/8 inch thick. Layer slices with 3 tablespoons dill, 1 teaspoon mustard seeds and the green onion in a 1-quart jar, packing as you go. Add 1 1/2 teaspoons kosher salt and 2/3 cup white wine vinegar, top with cold water to cover, close the lid and turn the jar a few times. Refrigerate at least 8 hours; keeps up to 2 weeks.

Summarized from Food Network's video. Watch it for the details.

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